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Bacon cornbread is a southern-style cornbread sweetened with maple syrup, dotted with chopped bacon throughout, covered with a sticky maple bacon topping, and baked in an iron skillet. Get the ...
Turn leftover cornbread into croutons for Prairie Panzanella (page 147) or other salads. Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up to 2 weeks or freeze for up to 3 months.
The 10 best holiday candles to make your home smell merry and bright
1. Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
Heat the oven to 425°F. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.
1. Heat the oven to 375°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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